NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

4 oz Canadian bacon

0.25 whole whole wheat English muffin

0 large egg yolk

2 tbsp plain Greek yogurt

1 tsp lemon juice

0 tsp ghee

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp cayenne pepper

1 tsp white vinegar

1 tbsp fresh chives

PREPARATION

• 1

  Fill a medium saucepan with water and add the white vinegar; bring to a gentle simmer over medium heat.

• 2

  In a small heat-proof bowl, whisk the egg yolk, Greek yogurt, lemon juice, and melted ghee until smooth.

• 3

  Place the bowl over a pot of simmering water to create a double boiler and whisk constantly for 2-3 minutes until the sauce is thickened and velvety, then season with sea salt and cayenne.

• 4

  In a dry skillet over medium-high heat, sear the Canadian bacon slices for 1-2 minutes per side until lightly browned and heated through.

• 5

  Toast the English muffin half until golden and crisp.

• 6

  Crack the two whole eggs into individual small ramekins, then gently slide them into the simmering vinegar water.

• 7

  Poach the eggs for 3 minutes until the whites are set but the yolks remain runny, then remove with a slotted spoon and drain on a paper towel.

• 8

  Place the toasted muffin on a plate, top with the seared Canadian bacon, followed by the poached eggs.

• 9

  Drizzle the warm hollandaise sauce over the eggs and garnish with black pepper and fresh minced chives.